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A creamy, high protein pumpkin cheesecake made with cottage cheese and Greek yogurt, naturally sweetened with maple syrup, featuring a smooth pumpkin-spice filling topped with a pumpkin-spice frosting and toasted pumpkin seeds. Perfect for fall and holiday gatherings, with a balance of indulgence and smart swaps for a lighter, protein-rich dessert.

Ingredients

Scale
  • 1 cup cottage cheese
  • 1 cup Greek yogurt
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup or honey
  • 1/2 cup oat or almond flour
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • Pinch of salt
  • 3/4 cup cottage cheese (for frosting)
  • 1–2 tablespoons maple syrup (to taste, for frosting)
  • 1/2 teaspoon pumpkin pie spice (for frosting)
  • Pinch of salt (optional, for frosting)
  • Sprinkle of pumpkin seeds, toasted if desired (for topping)
  • Maple syrup or cinnamon (for topping)

Instructions

  1. Bring eggs and dairy (cottage cheese and Greek yogurt) to room temperature.
  2. Preheat oven to 325°F (163°C) and line a 6-inch round pan with parchment paper, leaving some overhang for easy removal.
  3. If using a crust, press crushed gingersnaps or a mix of oats and melted butter into the bottom of the lined pan.
  4. Combine cottage cheese, Greek yogurt, eggs, pumpkin puree, maple syrup (or honey), oat or almond flour, vanilla extract, pumpkin pie spice, and salt in a high-speed blender.
  5. Blend until completely smooth, scraping down the sides as needed; if cottage cheese is lumpy, blend longer or press through a fine sieve.
  6. Pour the smooth batter into the prepared pan and even out the surface with a spatula.
  7. Bake on the middle rack for about 40 minutes, until the edges are set but the center still jiggles when gently shaken.
  8. Turn off the oven and crack the door open; leave the cheesecake inside to cool slowly for 30–45 minutes.
  9. Transfer the cheesecake to a wire rack and cool to room temperature.
  10. Refrigerate the cheesecake for at least 8 hours or overnight to firm up.
  11. While the cheesecake chills, blend 3/4 cup cottage cheese, 1–2 tablespoons maple syrup, 1/2 teaspoon pumpkin pie spice, and a pinch of salt until silky smooth to make the frosting; taste and adjust sweetness.
  12. If the frosting is too runny, chill it briefly or reduce the maple syrup; if too thick, thin with a teaspoon of milk or yogurt.
  13. Once the cheesecake is fully chilled, spread the pumpkin-spice frosting evenly over the top.
  14. Sprinkle toasted pumpkin seeds over the frosting and optionally drizzle with maple syrup or dust with cinnamon.
  15. For clean slices, wipe the knife between cuts and briefly warm the blade under hot water, then dry before slicing again.
  16. Slice and serve the cheesecake chilled.

Notes

To get ultra-smooth filling, use a high-speed blender and scrape down sides at least once while blending; press cottage cheese through a fine sieve if lumpy., Bring eggs and dairy to room temperature before blending for better texture., Bake gently and let cheesecake cool slowly inside warm oven with door ajar to prevent cracks., Chill cheesecake overnight for best firmness and neat slicing., For clean slices, wipe and warm knife blade between cuts., If frosting is too runny, chill or reduce maple syrup; if too thick, thin with milk or yogurt., Try a gingersnap or oat crust for added texture and spice twist., Add unflavored protein powder (1/4 to 1/3 cup) for extra protein; may need extra liquid., Sweetener swaps include honey, agave, or other liquid sugars adjusted to taste., Make mini cheesecakes by baking in lined muffin tins for 18–25 minutes., For dairy-free version, blend silken tofu with canned pumpkin and plant-based yogurt, use flax egg as binder., Store covered in the fridge for 3–4 days; freeze unfrosted cheesecakes up to one month., To thaw frozen cheesecake, refrigerate overnight and add frosting fresh., Serve chilled or let sit 10–20 minutes for softer texture.

Nutrition

Find it online: https://sweetovenstories.com/creamy-high-protein-pumpkin-cheesecake/